- 3 large red bell peppers
- 1 tablespoon minced fresh oregano
- 1 tablespoon olive oil, divided
- 3/4 teaspoon salt, divided
- 3 cups thinly sliced onion
- 1/4 teaspoon sugar
- 7 ounces shiitake mushrooms, stems removed
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 2/3 cup (about 2 1/2 ounces) crumbled goat cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- calories 338
- caloriesfromfat 27 %
- fat 10 g
- satfat 3.2 g
- monofat 3.4 g
- polyfat 0.6 g
- protein 12.4 g
- carbohydrate 49.4 g
- fiber 5.5 g
- cholesterol 9 mg
- iron 3.6 mg
- sodium 955 mg
- calcium 62 mg
How to Make It
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and cut into 1/2-inch strips. Combine bell peppers, oregano, 1 teaspoon oil, and 1/4 teaspoon salt.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt; cook 15 minutes, stirring frequently. Increase heat to medium-high. Sprinkle onion with sugar; sauté 5 minutes or until lightly browned. Remove from pan.
Heat 1 teaspoon oil in pan over medium-high heat. Add mushrooms; cover and cook 2 minutes. Uncover and cook 1 minute or until tender, stirring constantly. Combine the onion, mushrooms, and 1/4 teaspoon salt.
Roll dough into a 12-inch circle. Place dough on grill rack coated with cooking spray; grill 3 minutes or until browned. Turn crust. Arrange the onion mixture and bell pepper mixture on crust. Top with cheese. Grill, covered, 3 minutes. Sprinkle with parsley and black pepper.